Vangi Bhatt from Karnataka

Name: Vangi Bhatt from Karnataka
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 15 g Chana Dal; 15 g Urad Dal; 0.5 Cinnamon Stick; 9 peppercorns Peppercorn; 4.5 cloves Clove; 15 g Coriander Seeds; 15 g Cumin Seeds; 4.5 Dry Red Chillies; 15 g Desiccated Coconut; 4.9 g Jaggery; 2.5 g Hing; 37 g Oil; 11 Curry Leaves; 15 g Roasted Peanuts; 2 brinjals Brinjal; 1 to taste Salt; 4.9 g Turmeric Powder; 7.4 g Kashmir Red Chilly; 59 g Water; 360 g Cooked Rice; 1 to taste Coriander; 1 to taste Ghee

30 min

Medium

Coriander

🥛

1 to taste

Ghee

Preparation Steps

Step 1/6
Dry roast Chana and Urad Dal till it changes colour. Then add the remaining ingredients and roast for 3/4 mins
Step 2/6
Allow the mixture to blend completely before converting into a powder
Step 3/6
Add jaggery and hing, blend again
Step 4/6
Add the other ingredients only once the mustard and cumin seeds flutter
Step 5/6
Cover and allow it mixture to cook for 10 mins
Step 6/6
Combine Mixture, Masala, Cooked Rice, Coriander and Ghee

Composition

Ingredients

Types

Grains, Spices, Vegetables, Nuts, Sweeteners, Oils, Herbs, Liquids, Dairy

Ingredients

Chana Dal, Urad Dal, Cinnamon Stick, Peppercorn, Clove, Coriander Seeds, Cumin Seeds, Dry Red Chillies, Desiccated Coconut, Jaggery, Hing, Oil, Curry Leaves, Roasted Peanuts, Brinjal, Salt, Turmeric Powder, Kashmir Red chilly, Water, Cooked Rice, Coriander, Ghee

Allergens

Tree Nuts, Peanuts, Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Pan, Blender, Spoon, Bowl

Appliances

Stove, Blender

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

South Indian

Geographic

to inform

Various

Aspect

Texture

Soft, Crunchy

Flavors

Spicy, Sweet, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 2-3 days, freezer : 1 month

15 g

Chana Dal

15 g

Urad Dal

0.5 stick

Cinnamon Stick

9 peppercorns

Peppercorn

4.5 cloves

Clove

15 g

Coriander Seeds

15 g

Cumin Seeds

4.5 chillies

Dry Red Chillies

15 g

Desiccated Coconut

4.9 g

Jaggery

2.5 g

Hing

37 g

Oil

11 leaves

Curry Leaves

15 g

Roasted Peanuts

2 brinjals

Brinjal

1 to taste

Salt

4.9 g

Turmeric Powder

7.4 g

Kashmir Red Chilly

59 g

Water

360 g

Cooked Rice

1 to taste

Coriander

1 to taste

Ghee

Preparation Steps

Step 1/6

Step 2/6

Step 3/6

Step 4/6

Step 5/6

Step 6/6

Composition

Preparation

Type

Origin

Various